​Farm Fresh Corn Cakes with Apple Pepper Jelly

These are really nice with added vegetables such as grated zucchini, chopped onion, red bell peppers, jalapeño peppers, and some fresh herbs - just remember to maintain the ratio of vegetables, flour, and eggs.

2 C. corn, cooked and cut from the cob (frozen or canned may be substituted) 2 eggs 2 Tbs. flour 1/2 tsp. salt 1/4 tsp. ground black pepper light oil for frying (avocado, sunflower, coconut) Tait Farm Apple Pepper Jelly​Combine the corn, eggs, flour, salt and pepper in a food processor. Pulse a few times, just enough to slightly break up the corn. You do not want a puree. Heat a thin layer of oil in a large skillet, over medium heat. Spoon the batter (about 1/8 cup) into the hot oil. Do not crowd the pan. Fry until golden brown on one side, then flip and brown the other side. Transfer the corn cakes to a baking sheet and keep in a warm oven as you continue to make the rest. Serve warm with Apple Pepper Jelly.